This salad is super sized! I cut the recipe in half and had plenty for a family of seven with some leftover! I mixed red and green apples to see which tasted better (and because that was the sad lot of what was available the day I made the salad). I also skipped the toasted pecans simply because it was hot outside and I didn’t want to turn the oven on. However, the pecans really add a lot to the salad so I would suggest not skipping them!

Make dressing first by combining the reserved pineapple juice, butter, sugar and lemon juice in a small saucepan. Heat to boiling. Combine cornstarch and water to make a smooth paste. Add to the hot mixture and cook until thick and smooth. Chill completely before stirring in mayonnaise (this is important!)